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Ingredients45 m servings 402 cals
Original recipe yields 6 servings
- Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
- Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
- Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.
- Cook's Note:
- Increase the heat by adding additional cayenne pepper.
Per Serving: 402 calories; 29.5 g fat; 24.3 g carbohydrates; 15.3 g protein; 60 mg cholesterol; 776 mg sodium. Full nutrition
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